Forum Activity for @antonino allegra

Great Rochelle,

so if we put a cup (200ml) 40% S.H (sodium hydroxide) in about 40 liter of water we have a solution of a pretty safe cleaning product?

@Brad,

just a question: once dry do the molds feel "squeky?"

and is anyone that knows what could be the risk/effect if the S.O. is not rinsed properly?

Rochelle, just make sure that you buy the right product, it comes in 2 format: liquid in a dilution of 40% or pure in crystal form.

Do not confuse with ammonium hydroxide or bleach or anything else cause it could be harmful. We,all, are still Chocolatiers and not chemical engineers, so please do your research!

As soon as my friend (chemical engineer) is back in town, i will discuss with her what really is S.H. and the risk/benefit. I think that is good if we post some words from a Chemical Engineer....

Hi William,

i think that all of us have have started or still use dish washing and hot water. The point was to find something that clean/degrease and no need to polish product.

If you have to deal with ca 200+ molds to clean, the scrubbing and the polishing (cotton wool i hate you!) is not real fun.

I have tried the Sodium Hydroxide and you should have seen the excitement on my employee's face seeing that with almost no work the mold where clean! After a quick rinse (i think we put too much SO in it.) the drying happened overnight and finished off with with a air-gun ( air compressor).

No Bloom, no marks on the chocolate. Now when i ask to have the molds clean, no ones run away!

Hi All,

we finally got our supply of Sodium Hydoxide, 25 l drum with a dil. of 40%

We tried a cup in about 40 lit of warm water and i must say it went so quick! my employees loved it! in few minutes we washed everything.

The rinsing part was a bit of issue: the molds after 2 rinse still have a slippery feel, not the "squicky" one as i was expecting.

@Brad and any one else: do i need to rinse them more or reduce the amount of Sodium or is just normal?

thanks in advance!

thanks!

i guess if you wash your molds so efficiently you don't need to sit there and polish like a maniac.

thanks for the info! i also hate washing the molds extremely after a batch of 50 molds that has gone bad (bad, really bad blooming) and is faster to wash then just polish.

we use at the moment just warm water and dishwashing liquid but i will try the ammonium hydroxide,

what percentage per liter of water shall i use?

now a question about polishing the molds: my second best hobby!

i was thinking to buy a rotative brush (like the one that clean shoes at hotels) and put the softest brush you can find, would that work??

anyone ever tried?

i remember as trainee that was my job before go home: hours spent with cotton ball doing each little corner, nowadays seems impossible to ask the apprentice to do it...

Hi there, we make a Milk 60% single origin ecuador, we started the testing on a small melanger with the intent of lower the cocoabutter content (to have dry feeling) but it also turned out thick like cement!

we just modify a bit the recipe by increasing the fat content (cocoabutter) and now it works amazingly!

give a try by reducing the nibs and adding cocoabutter (let say 10%) but depending on the beans you could start trying with just 5%.

As well, what fat content has your milk powder?

Ciao!

Antonino

Hi Kat, not really... we have received some info and quote for a LOT of money and huge scale... otherwise smallest scale and very "home style" nothing in the range of 100 to 300 kg...

Anyone can Help??

Hi Everyone!

anyone any idea how and what needed to go from bean to cocoa butter in a medium scale?

HI all,

i have been looking at solution for our production and also to keep a certain standard and not just simply roll truffles to get "numbers".

i have a 25kg tempering machine but FBM also does a 7 kg with enrobbing belt.

7 kg tank means about 40 kg (+/-) an hour... that should be able to speed up truffles making a bit! we are starting testing next week for a client that need 4000 pcs per order.

will let you know how it goes...

Cheers Nino

HI There,

when you talk about dipping by hand, do you mean single dip with the fork? you could try to speed up the process by first rolled them by hand with a very thin coat.

that should help you with "stickiness", also keep your chocolate at right temp. to prevent getting thicker and slow down the process.

otherwise if you hand-roll them you should be able to do about 200/250 hour. just take 4 or 5 truffle in your hand at time.

Ciao

Antonino

just keep the the whole engine cool all the time and that should make the work. if something brakes (belt or other moving parts) change them for something more resistant.

just make sure to not overheat the electric motor!if you use cocoabeans just crush them and add bit at time, be patience and add ingredients slowly otherwise will block and you have to remove everything and start from scratch again.

Good luck and have fun!!!

As Scott said:

practice practice practice! save the money and time of "ecole chocolat" you better buy 1 professional book at time and learn!

If you can buy one of those melanger from cocoatown and a bag of beans, try to understand cocoa beans and chocolate.

This forum as well is very helpful!!

As chef you should be already aware of food costing and recipe calculation, that should be an advantage.

Keep working in a kitchen (to make money..) and start as hobby till you have a budget and feasiblebusiness plan.

Buy small tools first (few spatulas, bowls, policarbonate molds) and use a double boiler to melt your first batches of chocolate to temper.

Careful, cause specialized tools and tempering machine of any sort can cost a lot, but practically you can start with few $100...

plan your self 1 or maybe 2 years before you go solo...

h of corse i forgot.. you need a lot of passion! chocolate makes you first happy and maybe later rich... is a lot of small money, but it is worth it every time someone bites into one of your creation and they smile!

Best of luck and keep posted, there are a lot of "friends" here to help!!

Hi Adam,

thanks a lot! we were looking into this option, but i have read that is very dangerous if you have a dog (theobromine poisoning)....

But making tea seems quite a cool thing!

We are also making body products!

Hi All,

out of curiosisty, what can be done with cocoa beans shells?

we have quite a bit (few 100kgs..) and we are looking into creative ways to use them...

any idea around the chocolate globe?

Ciao

Nino

Dear Nathaniel,

could you send me an email to antonino@cocoafair.com and we can discuss quantities, delivery time and prices?

Growing a Cocoa tree indoor seems quite a cool thing to do, does any one have any link/direction on "how to grow a cocoa tree at home"? ... Thanks

NIno

Our mistake was not to plan the floor space properly, you need to a have a good flow and prevent your staff to run up and down all day to get things done. We have opened 5 months ago and because planning wasn't right we have been moving things around every week! (bean to bar www.cocoafair.com )

Have a lot of multiple electric points so you can move your tools around easily. Check your machine electrical consumption and invest in a proper electrical board otherwise you will have to add on a lot with huge costs.

have 2 big sink for washing and an air compressor for drying your moulds.

Buy a continuos tempering machine (Fbm boscolo, Selmi etc) with dedicated belt for coatings.

don't try save on the tempering, you will waste a huge amount of hours by tempting to temper with machines that are cheaper.

have a small "shop window" it will help you make money.

Hope it helps!

i agree with jim,

sustainable should be for the workers, sustainable should be as well for the land/nature.

we notice that more and more people knows about fair trade and also understand that fair trade doesn't always mean "sustainable".

I think that the world of chocolate is ready for a new change: too many organization requiring money for a "stamp", too many different ones.

If anyone comes up with a fair priced -sustainable for the worker and for the land- "stamp" it would be very good. but only one, not one for germany, one for Usa one for Asia ect... just one, world wide that is sustainable for the farmers.

Hi Magrietha,

like you i have been in your steps 3 years ago when i arrived in Cape Town and started planning my business... on my side i have over 20 years of experience as Pastry Chef and i had to deal with start up/looking for supplier in all the corner of the world.

In South Africa it has been a bit more difficult but it is possible.

We have a lot of small business chocolatiers as clients and, like you, they all had problem finding answers to their problem.

most of those issues where as well finding suppliers and having support when they had problem with the chocolate...

Now they can call me....

Hi Magrietha,

please do not make it sound impossible in South Africa. We have opened a factory ( www.cocoafair.com ) in Cape Town and previously i had a small "home business " of 25 sqmt made with tools from around the world and some of them i bought it in Cape Town.

i have 2 of the silicon molds that i love for the simplicity of work and consistent results.

what i haven't found in Cape Town or South Africa in general i have imported from Europe or Usa, you will be surprised that sometimes it works out even cheaper than what you get at the "hobby" shops.

Nino

Hi There, we have have a coffee roaster and we find it quite good and efficient, soon i will post a review on differences between convection and coffe roasters.

One thing i can say is do not buy a roaster from AMBEX. they have robbed us $6000 and we never saw the roaster!

the previous owners did run away wit all the money from clients (deposit..) and now we have lost the chance to see the roaster.

funny enough we found then the same roaster made in Turkey for a 3rd of the price!!

Hi Ernesto,

what is your "standard of choosing" your tester? my name might sound useless to you but at least say you are not interested in us would have been fine. I did quickly to respond to your request but you didn't even consider my email....

BTW we opened our small factory 3 months ago and we have already moved over 1.5T of chocolate made from beans.....

best of luck!!!

HI Ernesto, i would like to test your beans.

i'm based in South Africa, how do i get them here?

That's crazy!

i also produce a bar that is square, and a round one and a rectangular one... do we all now have to be scared of any Corporate that has the money to patent anything? what if they patent as well the hazelnut in it or even better the word chocolate!

I don't buy Ritter and i hope that all the German friends stop doing it as well!

send me the papers, Clay, i'll have a look into it and let you know what does it say...

HI Darlene,

the compound i'm working about, is supposed to be (on paper) as good as cocoa butter chocolate. do i believe is that good? not really. Is my intention to expose underprivileged to a better/healthier chocolate (less sugar, organic beans.organic milk powder etc) YES.

I will keep posted on it. i have a huge challenge in front of me, but don't we all have one?

Hi yes, there is a way... just stop buying it

Unfortunately is impossible to make a lobster out of a shrimp... as Lynn said stick to the real deal.

Hi Clay, i will post soon my tests, no need to be so "secrecy" about the work of chocolate between us...

let me explain: i have a good (Bosch, electric) kitchen oven at home. There i have been doing my tests and also baked about 80kg of beans at 175*C for about 30 min.

Temperature has been measured with 3 different thermometers, so consistency has been checked.

As well there is also the Humidity to take in consideration, i usually opened the oven after 20 min for 10 sec to release extra humidity.

Now i'm running test on a 15kg/hour brand new coffee-roaster and i already noticed that time and temp. must be changed.

i did run tests on Peruvian beans,

On the Peruvian beans i noticed a perfect roast all the way (170*C for 20min) but the shell is really burned.

Today on Dominic Rep. (the one i usually roast at home) then will be easier to compare results.

I'll keep posted.

Ciao from South Africa!

Hi Dave, i need to roast quite few tons...

went from small testing (in a good convection oven -home style) to i need to roast at least 80 kg a day... but to speed up learning curve it would be great if any one has been there and have few tips..

Hi Chocolate friends!

we just got a new roaster (for coffee) to be able to roast more beans. I'm starting my testings as it is much different than roasting in a convection oven. Any ideas, suggestion or tricks? The roaster is a 15kg/hour roaster, gas operating with variable drum speed.

any help or comment is great!

Thanks Nino

Hi Brad,

thanks for your suggestions, like you i'm a purist when it comes to make something.

I live in South Africa (after been all over the world as Pastry Chef) where a chocolate revolution is happening.

Till now the only chocolate available has been the "cheap" stuff, lately a lot is happening and we are also trying to educate people what chocolate really is.

Unfortunately with the "revolution" comes as well the one that make something without knowledge and tell "stories" just to make money..

I was somehow aware that the use of cocoa powder is not ideal, but i was looking for some form of confirmation to my theory...

We use only organic products and in less than 3 months from opening we have already developed

6 different chocolates.

Thanks for your recipes!!! i will try them as soon as i can!

Antonino

Hi to everyone!

I'm chocolatier turned latelychocolate maker.

Making chocolate is an amazing experience: so many variable, so many options and so many things to learn and discover.

my Question:

Listening to other chocolate maker i have noticed the practice of adding cocoa powder to increase the percentage of the chocolate. (Eg: 70% chocolate= 50% beans+10% Cocoa Butter + 10% cocoa powder--- just saying, is NOT my recipe)

Now, in theory it should be ok as percentage is given by cocoamass and cocoa butter; but in practice is this right?

Is this something common in chocolate making process?

I have tasted some of those cocoa powder "enriched" chocolates and the first thing i noticed is the rubber mouth-feel.

I guess that is due the fact that cocoa powder is already very finely ground and if added in the beginning of conching will reduce even more the micron size >15 micron.

Adding it just at the end part of coching, would be ok?

I hope it all make sense and there is an answer out there (or 2 or more..)

Ciao

Antonino

well done and congratulation!!! i also just did the "big step" and you will see how exciting it is!

a new world of possibilities has open to me and you will spend so much time in research, blending, roasting in different levels.

Being "the master of your own disasters" is actually really cool....

keep posted, we might share experience and knowledge..

Nino

Hi There,

have you checked the Humidity and the temperature?

sometimes a bit of rain or too low temp may give you problem with sugar. Have you tried to grind the sugar first to turn it into powder?

Ciao

nino

Hi, come and see us at cocoafair, the first company in SA to produce bean to bar to pralines 100% organic.

we are in Cape Town @ the Bisquit Mill.

not only we can offer you chocolate, but also customer support.

you can contact me via this message or at antonino@cocoafair.com

Hi,

Have you thought about Chocoflex by Laghi, from Pavoni.it? Is an alternative to the already made shells, it gives you consistency in weight and shape.

I have used the shells for long time, nothing wrong or bad about that.

but if you wish to do everything from scratch, you could either trying piping, let dry and then hand roll (you could easily pipe about 200/300 every 15 min.) but you may have problem with size consistency. I decided to switch to Pavoflex mainly because the cost of shells is too high where i live.

regards

Nino

Hi Gordon,

it was a quick, let say irrational question. As chocolatiers/chocolate maker we all try to change a bit this situation with the farmers kept poor and the others making the big bucks.

My understanding is that if high fees payment are requested from the farmer, most of them will not be able to benefit from the organic/fairtrade market that is growing around the world.

So, who set those certification prices? does have something to do that (maybe) BIG corp. don't want the farmer to uplift their life standard to keep buying power-low cost/high profit system?

We have started an action plan (in our little) that i will be able to talk about when the first lines are finally drawn.

But thanks to bring such hidden issue up, so that we are all aware on what happen around the cocoa tree.

Ps: Although i try to write in english as best i can, when i get upset my italian grammar kicks in...So if it sounds a bit confusing, with some mistakes you know why...

Ciao!

Hi,

i have used Mycryo to set a raspberry mousse with no gelatin, it works very well if you keep the temperature under-control otherwise it will split (almost like when you make pound cake and the eggs are too cold).

So start with a rather warmer base (depend on your recipe..) and then add your Mycryo in.

I have tried to replace Mycryo with just "Microplaned" cocoa butter and it works fine in pastry application.

If you would like to have a very fine powder, a simple trick: Temper CB, put in a spray gun and spray into a tray, scrape, put in a container and there you should have a fine powdered cocoa butter...

Hi Omar,

just to clear to the other followers of this discussion that i have no commercial interest in promoting FBM. I live in South Africa and our was a small business growing to the first Bean to bar 100% organic in very short time...

Why i choose FBM rather then Selmi? simply because they have been in contact with me since i first asked infos about a 4 kg machine 2 years ago! Selmi never answer one of my many emails!! Now we have finally ordered the first of few 25kg machine... guess what they have lost!!!

The FBM machine will arrive end of sept. and we will receive it (thanks to their suggestion) with a pneumatic pump (rather than electronic): that will help up producing from callets, to bars with a precision to the gram. Can't wait, i will post a review on the machine as soon as i can!